Harvard beets.

[qahtan]

 cup = 8 ounces
small t = teaspoon
big T = tablespoon

Harvard beets

3/4 C. sugar

2 t. cornstarch

1/3 C. vinegar

1/3 C. water

4 C. cooked beets, diced

4 T. butter

1/4 t. salt

1/8 t. pepper

Combine sugar and cornstarch; add water and vinegar. Boil on low for 5 minutes, stirring constantly, until it thickens. Add beets and simmer for a while until heated through. Add butter and seasonings. Serve warm.
qahtan

[qahtan]

[Flighty]

Sounds good, and I like easy quick receipes like this!

[betula]

Nice but just pickled all mine  :)

[artichoke]

Ah! Thanks! That sounds like something my late father used to make which we called toffee beetroot and were always begging for. The only difference is he grated the beet raw, so I'll cook it a bit longer before adding the thickening. Now he's gone I was wondering how to make it......

We are talking red beetroot, aren't we?

[qahtan]

Yep, red beetroots.

                        I find they add colour and texture to a meal...... qahtan

[artichoke]

I tried another beetroot recipe two days ago and it is lovely - beetroot in a spicy jelly.

The jelly is made by boiling some spices (I am afraid I threw in an old packet of pickling spices, not an exact recipe - plus some green cardamom pods and some cloves) in vinegar with some sugar, straining it, dissolving gelatine in it, then pouring it over cooked diced beetroot.

The result is the most beautiful sharp/sweet spicy jelly, intensely red/purple. I don't like pickled beetroot, but this is brilliant. I shouldn't think it keeps very long, but my small batch will be eaten up soon.

I got the idea by reading a recipe which used bought strawberry jelly squares of the sort that you add boiling water to. They were to be added to the strained unsweetened vinagar. I haven't got them and don't like them, so did this instead. Sorry it is not more exact, but I don't see how you could go wrong, even if it is a bit variable.